Butter at the End Apple Black Tea Pound Cake

• 3 Eggs
• 150 grams Sugar
• 1 Apple
• 1 dash Lemon juice
• 1 Black tea (tea bag)
• 2 tbsp Rum (or brandy)
• 150 grams Cake flour
• 1 tsp Baking powder
• 150 grams Melted butter

1. Bring the eggs and apple to room temperature.
2. Shift the ingredients.
3. Cut the apple into 1 cm cubes and coat with lemon juice.
4. Melt butter in a double boiler.
5. In a bowl, beat eggs with a whisk.
6. Add sugar and combine well.
7. Using a rubber spatula, fold in the marked dry ingredients.
8. Preheat the oven to 340F/170C.
9. Add the tea, rum, and apple, then pour in melted butter at the end.
10. The butter tends to sink to the bottom, so mix from the bottom.
11. Pour in the batter into parchment lined pound cake pans.
12. Tap on the table about 10 times to remove air in the mixture.
13. Bake in the oven for about 25 minutes.

eggs, sugar, apple, lemon juice, black tea, flour, baking powder, butter

Taken from cookpad.com/us/recipes/151644-butter-at-the-end-apple-black-tea-pound-cake (may not work)